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Butternut Squash Lasagna


olive oil
sea salt
1 large butternut squash, peeled, halved and thinly sliced in half-moon shapes (about ¼ inch thick)
or 2 small butternuts (about 5 cups worth)
1 14-oz can of plain tomato sauce
4 garlic cloves, minced
¼ cup nutritional yeast
2 tsp Italian herb dried spice
1 tsp fresh black pepper
4 cups of your favorite mushrooms (I used shiitake and white button), sliced
4 cups of swiss chard, rib removed, washed, & chopped
1 tbsp fresh tarragon, minced
1 tbsp fresh rosemary, minced
1 tsp red chili flakes (if you like heat)
1 block of firm organic tofu
½ cup nutritional yeast
1 tsp apple cider vinegar
1½ tsp sea salt



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